Amylolysis of raw corn by Aspergillus niger for simultaneous ethanol fermentation |
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Authors: | Han I Y Steinberg M P |
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Institution: | Departments of Food Science and Agricultural Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801. |
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Abstract: | The novelty of this approach was hydrolysis of the raw starch in ground corn to fermentable sugars that are simultaneously fermented to ethanol by yeast in a non-sterile environment. Thus, the conventional cooking step can be eliminated for energy conservation. A koji of Aspergillus niger grown on whole corn for 3 days was the crude enzyme source. A ratio of 0.2 g dry koji/g total solids was found sufficient. Optimum pH was 4.2. Ethanol concentration was 7.7% (w/w) in the aqueous phase with 92% raw starch conversion. Agitation increased rate. Sacharification was the rate-limiting step. The initial ethanol concentration preventing fermentation was estimated to be 8.3% by weight. |
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